Cooking Without Photos – Chicken Salad

I’ve been searching for a great Chicken Salad recipe for a while now. My search ended in Kaufman, TX.

Kaufman was originally named Kings Fort (1840) and then changed to Kingsboro (1845) both after the founder, Dr. William P. King. And then changed to Kaufman when Kaufman County was formed in 1852.

Kaufman owns the bragging rights for locking up Bonnie Parker of Bonnie and Clyde for the first time. Not sure how long she spent there since she was released to live her life of crime.

Back to Chicken Salad! While flipping thru “Goodness Pure And Simple: Episcopal Church Women, Our Merciful Savior Episcopal Church Kaufman, Texas”, I came across a recipe by Punkie Kinnan. I thought…curry powder?! What?! Let’s try it😆.

I’d just like to thank Punkie Kinnan for submitting this recipe. This has got to be the absolute BEST chicken salad I’ve ever had!

Delicious Chicken Salad: Let’s get in to it! Couple of things.

This makes a lot!

It calls for 5 lbs of chicken breast. Then it talks about deboning it after it is cooked. For some reason, finding bone in chicken breast is a challenge and when you do find it, it is super high. Why? I don’t know. I chose to use boneless skinless chicken breast. I used about 4 lbs and it was plenty. I also cooked it for almost an hour and a half. Why did it take so long to cook while covered in foil? Beats me. Just check it to see if it is cooked all the way thru. You don’t want to be eating raw chicken. Ew!

Also, if you cook almond slices for 15 minutes at 350° they will BURN!! Keep a watch on them or just buy already toasted almonds.

I served them on croissants. You could also use brioche buns, regular buns, crackers or just eat it with a spoon😆. Enjoy!!


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